A high Protein Pumpkin French Toast Bake loaded with all the pumpkin spice flavor and nutrition. This baked pumpkin protein french toast casserole can be made overnight for a healthy meal-prep breakfast.
Ingredients
8slicesWhole Wheat Bread, 224g
½cupPumpkin Puree, 120g (not pumpkin pie filling)
½cupVanilla Protein Powder, Whey-casein, 45g
½cupUnsweetened Almond Milk, 120ml
2Eggs
4Egg White, 132g
1tspPumpkin Pie Spice
¼tspNutmeg
1TbspChopped Pecans, 14g (or more)
Instructions
Preheat oven to 350°F, and lightly grease a 9”x6” baking dish (or use an 8”x8” and reduce baking time).
Cut bread into 1” cubes and place in baking dish.
In a blender, combine pumpkin puree, protein powder, almond milk, eggs, egg whites, pumpkin pie spice and nutmeg.
Pour mixture evenly over bread slices; Press down. Cover with plastic wrap, transfer to fridge and let set overnight or 4 hours.
Preheat oven to 350°F.
Top bread with pecans.
Bake for 45-50 minutes (cover with foil after 30 minutes) until mixture is set upto the top; bread should be slightly crisp on top, tester inserted in should come out dry.
Let cool a few minutes, slice into pieces, top with whipped cream, zero calorie powdered sugar and serve.
Notes
Nutrition information is calculated using products recommended below.
See post for alternate ingredients, tips and storage options.